Potato mint curd biryani Recipe

Recipe By Slurrp

Potato mint curd biryani is a flavorful and aromatic rice dish made with potatoes, mint leaves, and curd. The combination of spices and herbs gives this biryani a unique and refreshing taste. The potatoes are cooked until tender and then layered with fragrant basmati rice. The addition of mint leaves adds a refreshing and cooling element to the dish. This biryani is perfect for a hearty and delicious meal.

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2hr total
1hr Prep
1hr Cook
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Potato mint curd biryani
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Ingredients for Potato mint curd biryani Recipe

  • 0.33 cup Basmati Rice
  • 0.67 Medium Sized Potatoes, Diced
  • 0.17 cup Mint Leaves, Chopped
  • 0.17 Onion, Finely Chopped
  • 0.33 Green Chilies, Slit
  • 0.17 teaspoon Cumin Seeds
  • 0.17 inch Cinnamon Stick
  • 0.33 Cardamom Pods
  • 0.67 Cloves
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.08 teaspoon Turmeric Powder
  • 0.17 cup Curd
  • 0.17 teaspoon Salt
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Garam Masala
  • 0.33 tablespoon Oil
  • as per your need Fried Onions And Chopped Mint Leaves For Garnish

Directions: Potato Mint Curd Biryani Recipe

Cooking Directions

  • STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
  • STEP 2.Heat oil in a pan and add cumin seeds, cinnamon, cardamom, and cloves. Saute until fragrant.
  • STEP 3.Add chopped onions and cook until golden brown. Then add ginger-garlic paste and saute for a minute.
  • STEP 4.Add chopped mint leaves, green chilies, and turmeric powder. Cook for a few minutes.
  • STEP 5.Add diced potatoes and cook until they are slightly tender.
  • STEP 6.In a separate bowl, whisk curd with salt, red chili powder, and garam masala.
  • STEP 7.Layer half of the cooked rice over the potato mixture. Pour half of the curd mixture over the rice.
  • STEP 8.Repeat the layers with the remaining rice and curd mixture.
  • STEP 9.Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes.
  • STEP 10.Garnish with fried onions and chopped mint leaves. Serve hot.

Cooking Tips

  • Make sure to soak the basmati rice for at least 30 minutes to ensure fluffy and separate grains.
  • You can add some saffron strands soaked in milk for a beautiful color and aroma.
  • Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.

Storage and Serving

  • Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
  • Serve the potato mint curd biryani with raita, pickle, or a side salad for a complete meal.
Nutrition
value
499
calories per serving
4 g Fat12 g Protein102 g Carbs8 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    12g
  • Carbs
    102g
  • Fiber
    8g

MacroNutrients

  • Carbs
    102g
  • Protein
    12g
  • Fiber
    8g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    189mg
  • Iron
    2mg
  • Vitamin A
    6635mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    182mg
  • Selenium
    14mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp